The first time I was invited to dinner at my husband’s parents’, his mom made salmon and pasta. She said she was experimenting on us with something new, which struck me as funny for a first-time dinner guest. Of course she made pasta a million times, but I think the creamy sauce was out of her comfort zone. We loved it. Although, I prefer using a regular spoon to serve it rather than a slotted spoon so you can get a load of the sauce.
She didn’t have a recipe so this is our easy version; you can find more complicated ones online. If you have leftovers and need more orange pasta sauce the second day, just add another can of tomatoes, organic sauce, and/or cream.
You poach the salmon and it doesn’t matter if you have a half pound or a pound; it’s OK to use less just as a flavoring depending on your budget or how meat-intensive you want it. If you want to add some color and mix in vegetables, when you add the sauce, also add mushrooms, peas, or whatever you’d like. Also, we use gluten-free pasta.
Creamy Salmon Linguine
1 lb linguine, fettuccine, or favorite pasta
1/2-1 lb salmon filet
1 jar organic pasta sauce or your own canned sauce
1/2 pint (small carton) heavy cream
1/4 C shredded Parmesan cheese
While the pasta cooks according to the package instructions, poach the salmon skin-side down in a pan of water coming 1/2-3/4 the way up the side of the salmon (do not immerse). Boil the water and cook 5-10 minutes, depending on the thickness of the filet. Drain off any remaining water. Flip the filet over and peel off any skin and discard.
Add the sauce and break up the salmon as you stir it with the sauce. If you notice some of the salmon is not cooked through, let it simmer in the sauce until flaky. Add cream and cheese and combine. Heat and serve.
